Home > Recipes > New potatoes > New potato, sun-dried tomato and olive salad

New potato, sun-dried tomato and olive salad

Name: New potato, sun-dried tomato and olive salad
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 750g waxy new potatoes; Juice of 1 small lemon; 6 tbsp extra-virgin olive oil; Bunch of fresh chives, snipped; 6 sun-dried tomatoes, thinly sliced; 15 pitted whole black olives

Published: 31 Jul 06
Updated: 4 Mar 25

Put this Mediterannean-style new potato salad on the table, made with sun-dried tomatoes and olives for extra bursts of salty flavour.

Easy
August 2006

Test kitchen approved

Serves 8
Takes 25 minutes to make, plus cooling

Put this Mediterannean-style new potato salad on the table, made with sun-dried tomatoes and olives for extra bursts of salty flavour.

Vegan

Nutrition: per serving

Calories: 160kcals
Fat: 10.3g (1.4g saturated)
Protein: 1.8g
Carbohydrates: 15.2g (1.3g sugars)
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

750g waxy new potatoes
Juice of 1 small lemon
6 tbsp extra-virgin olive oil
Bunch of fresh chives, snipped
6 sun-dried tomatoes, thinly sliced
15 pitted whole black olives

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.